| 摘要 |
PROBLEM TO BE SOLVED: To provide a technique that prevents stickiness of bread dough to a manufacturing machine, without having to use various kinds of additives and that improves melt-in-the mouth sensation, moistness sensation and softness sensation of the bread product obtained. SOLUTION: A breadmaking improver is obtained, by mixing milk or a dairy product with an organic acid and a food dispersant in the ratio of 0.05-300 parts mass, calculated as the solid content of milk or the dairy product, based on 100 parts mass of the food dispersant, and adjusting the mixture to a pH of 3.0-7.0. The breadmaking improver is, preferably, prepared by adding an organic acid to milk or a milk-processed food in an aqueous solvent and further mixing the mixture with a food dispersant. COPYRIGHT: (C)2009,JPO&INPIT
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